Mustard and Wine Marinated Lamb Chops
Marinated with brown mustard and red wine, these succulent chops will melt in your mouth. Serve with a salad of baby spring greens tossed with a sweet balsamic vinaigrette and a crusty loaf of rustic bread.
4 lamb chops
3 tablespoons brown mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup dry red wine
- Rub both sides of lamb chops with mustard; sprinkle with salt and pepper. Cover with red wine and marinate overnight in refrigerator.
- Coat a hot skillet with vegetable cooking spray and cook lamb chops on medium-high heat until done, about 12 minutes. Serve hot.
Makes 4 servings.